Balut: The Filipino delicacy that makes the world squirm

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Photos:How to eat balut

How to eat balut – In the Philippines, balut is served by everyone from street-side hawkers to upscale restaurants. Ready to see what's inside? If you're the queasy sort, don't click any further.

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Photos:How to eat balut

Open the egg ... carefully – The egg is boiled or incubated -- more than 18 days for duck eggs and between 13 and 14 days for chicken eggs. Opening it requires making a precise crack on the narrow top of the egg with a spoon and removing only a portion of the shell.

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Photos:How to eat balut

Slurp the soup – Before removing the contents of the egg, balut connoisseurs recommend drinking the warm soup within. It can be quickly slurped through the small opening you've made in the top.

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Photos:How to eat balut

Eat the bird – The semi-formed bird fetus (pictured) slides right out of the shell. You can eat it by taking a "shot" of the contents, dipping your head back to let the bird slide into your mouth. Some prefer to dip it in a dash of salt or vinegar before eating.

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Photos:How to eat balut

Finish with the yolk – The only thing left is the yolk. It can be scooped out with a spoon, but many Filipinos prefer to use their fingers. It's easily detached from the shell, veins and all. Some prefer to reverse these steps -- cracking the wider end of the shell to eat the yoke first -- saving the little duckling for last.

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Story highlights

Balut, an 18-day-old fertilized duck egg, is a popular snack in the Philippines

Acceptance of balut depends on exposure at a young age

First time eaters are advised to not dwell on the textures

Despite being an object of culinary fascination around the world, balut -- a popular Filipino food -- is no beauty queen.

The 18-day-old fertilized duck egg has revolted even the most daring foodies with its carnal textures, earning it lofty rankings on many a "most disgusting/strange/terrifying food" list.

While food journalists commonly label balut as the Philippines' "much loved delicacy," in reality Filipinos are decidedly split over their nation's oft-sung snack.

Acceptance of balut often depends on exposure at a young age, much like Vegemite in Australia.

In an apparent attempt to preserve the delicacy's popularity among the country's rapidly modernizing and discriminating palates, some schools in the Philippines introduce balut to young students during science classes.

Students use balut to study the anatomy of birds, then eat the compressed bird beak, veins and developing wings within.

"Our teacher made us eat the egg so it wouldn't go to waste," says Manila resident Anna Vecin of her ordeal.

"And if we didn't eat it, we'd get a low score on that day's lesson. Of course, I had no choice but to eat it."

The experience can leave some with a lifelong aversion to the so-called national delicacy.

Even balut's tamer cousin, penoy -- an unfertilized duck egg billed as a less carnal option, given that it lacks the semi-developed chick within -- can be hard to stomach.